for the dough:-
400 g glutinous rice flour
4 tbsp oil
200 g steamed pumpkin
2 tbsp sugar
200 ml thick coconut milk
To prepare the filling, soak the beans at least 4 hours then steam on high heat until soft. Use a food processor to blend until fine. Can use fork if do not have food processor.
Cook the blended beans with the rest of the ingredients until a soft paste forms. Cool and roll into tiny balls of about 8-10g each.
Method to prepare the angku dough and shaping:
Mix all the ingredients together until you get a smooth dough. Divide dough into two portion and add a few drops of red colouring into one portion and knead until smooth. Pinch about 15g of dough (or depending on the size of your mould), flatten it with your palm, add a ball of mung beans filling and wrap it up. Insert wrapped dough into well floured mould, and knocked it out and place on a piece of oiled banana leaf.
Repeat until all the dough and filling is used up.
Steam in medium fire for 10 minutes, brush with oil to prevent sticking.
Served warm or at room temperature.
Variation with Coconut filling:
150g shredded coconut, grind a few seconds to make it fine
50g palm sugar
10g brown sugar
3 tablespoon water